15 Minute Chili Garlic Noodles
Chili garlic noodles with knife-cut wheat noodles, crispy ground pork, and gochugaru bloomed in rendered pork fat. The sauce uses oyster sauce and Chinese black vinegar for a savory, mildly spicy base. Ready in about 15 minutes with one pan and one pot.
Servings 4 servings
Calories 310kcal
Equipment
- 1 All-Clad Nonstick Pan for cooking pork and sauce
- 1 All-Clad 8 qt Stockpot for boiling noodles
- 1 Anchor Glass Ramekins for prepped ingredients
Ingredients
Noodles & Protein
- 8 oz wheat noodles preferably Shanxi Dao Xiao Mian; tagliatelle, linguine, or fettuccine as Western substitutes
- 8 oz ground pork beef or turkey also work
- 1 tablespoon neutral oil vegetable, canola, or peanut oil
- salt to taste
Aromatics
- 2 whole shallots thinly sliced, cut against the grain
- 2 tablespoon garlic finely minced, about 6 cloves
- 2 teaspoon ginger finely minced
- 1 tablespoon gochugaru Korean chili flakes; substitute sweet paprika with a pinch of cayenne
Sauce
- 2 tablespoon oyster sauce
- 1 teaspoon Chinese black vinegar also called Zhenjiang/Chinkiang vinegar; substitute equal parts balsamic, red wine vinegar, and water
- 1 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- ⅛ teaspoon MSG optional
- ½ teaspoon sugar
Garnish
- 1 tablespoon sesame seeds for garnish
- 2 green onions thinly sliced, for garnish
Instructions
Prep
- Combine oyster sauce, black vinegar, soy sauce, toasted sesame oil, MSG, and sugar in a small bowl. Stir until the sugar dissolves. Set aside.
- Bring a pot of lightly salted water to a boil.
Cook
- Add 1 tablespoon neutral oil to a saute pan over medium-high heat. Add ground pork, season with salt, and break up with a spatula. Cook until well browned and slightly crispy, about 3-4 minutes. Remove pork with a slotted spoon, leaving rendered fat in the pan.
- If needed, add more oil to the pan. Add shallots, garlic, and ginger with a pinch of salt. Cook until garlic just starts to turn slightly brown.
- Add gochugaru to the aromatics and stir for 1-2 minutes to bloom in the hot oil.
Finish
- Add cooked pork and sauce to the pan. Stir until combined. For a more saucy consistency, add a splash of the noodle cooking water.
- Cook noodles according to package directions and add to the pan. Toss to combine and cook for an additional 1-2 minutes.
- Serve garnished with sesame seeds and sliced green onions.
Video
Notes
Noodles: Any flat wheat noodle works. Tagliatelle, linguine, fettuccine, and pappardelle are all good Western substitutes. Fresh Dao Xiao Mian takes only 2-3 minutes to cook.
Gochugaru substitute: Sweet paprika with a pinch of cayenne is a reasonable starting point. Smoked paprika with fresh chili or Mexican chili powder also works. Adjust the amount to your preferred heat level.
Black vinegar substitute: Mix equal parts balsamic vinegar, red wine vinegar, and water.
Protein: Ground beef, turkey, or chicken all work. For vegetarian, use crumbled extra-firm tofu or diced mushrooms.
Gluten-free: Use rice noodles or shirataki noodles, swap soy sauce for tamari or coconut aminos, and check oyster sauce label for wheat.
Storage: Refrigerate in an airtight container for up to 3-4 days. Freeze for up to 2 months. Reheat in a saute pan with a splash of water.
Blooming gochugaru: Cooking the chili flakes in hot fat for 1-2 minutes releases fat-soluble flavor compounds. This step makes a noticeable difference in the finished dish.
Nutrition
Calories: 310kcal